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Cabbage salad with chow mein noodles and oranges.
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4.84 from 6 votes

Cabbage Salad with Honey Lime Dressing

This cabbage salad with honey lime dressing is crisp and delicious. Add rotisserie chicken, shrimp, or crispy tofu to make it a main dish.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Asian
Diet: Vegetarian
Servings: 8
Author: Rachel Gurk

Ingredients

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage (or 2 more cups green cabbage)
  • 1 cup sugar snap peas (thinly sliced horizontally)
  • 2 green onions (thinly sliced)
  • 1 can (15 ounces) mandarin oranges in light syrup
  • 1 cup shredded carrot (about 1 large carrot)
  • ¼ cup loosely packed fresh cilantro (roughly chop the leaves and small stems)
  • ½ cup chow mein noodles (optional topping)

For Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons reserved mandarin orange juice
  • 2 tablespoons fresh lime juice (zest the lime first!)
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sriracha hot chili sauce (or to taste)
  • ½ teaspoon kosher salt, more if needed

Instructions

  • Drain the mandarin oranges, reserving 2 tablespoons juice to use for the dressing. Discard remaining juice.
  • In a large bowl, mix together green and red cabbage, snap peas, green onions, drained mandarin oranges, shredded carrot, and cilantro.
    2 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup sugar snap peas, 2 green onions, 1 can (15 ounces) mandarin oranges in light syrup , 1 cup shredded carrot , ¼ cup loosely packed fresh cilantro
  • In a small bowl or measuring cup, combine olive oil, mandarin orange juice, lime juice, lime zest, honey, sriracha and salt. Whisk until combined.
    3 tablespoons olive oil, 2 tablespoons reserved mandarin orange juice, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1 teaspoon sriracha hot chili sauce, ½ teaspoon kosher salt, more if needed
  • Pour the dressing over the salad and toss until the salad is coated with the dressing. Salad can be refrigerated for 1 to 2 hours before serving.
  • When ready to serve, garnish the salad with chow mein noodles, if using.
    ½ cup chow mein noodles

Video

Notes

  • Shortcut: Instead of shredding your own cabbage and carrots, you can buy a 12 ounce bag of coleslaw mix.
  • Make ahead tips: The salad can be made up to 2 hours in advance and refrigerated until you're ready to serve it. Add the garnish right before serving. You can also prep all the vegetables and the dressing up to a day in advance. Store them separately in the refrigerator and toss the salad right before serving.
  • Try a different crunchy: The salad can be topped with wonton strips, chopped cashews, peanuts, sliced or slivered almonds. I usually add them right before serving the salad so they stay crunchy. 
  • Make it a main dish salad: Add up to 4 cups shredded chicken or rotisserie chicken, sautéed shrimp, air fryer tofu or baked tofu. Increase the amount of  dressing if needed.
Recipe retested and revised 10/13/2022.

Nutrition

Serving: 1cup | Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 207mg | Potassium: 254mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3843IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 1mg

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